Portabella, Pesto Focaccia Sandwich |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column The Chopping Block by Philomena Corradeno tweaked by Bergy Ingredients:
2 tablespoons olive oil |
4 large portabella mushrooms, stem & gills removed |
4 slices cheddar cheese, 1/4 inch slices, the cheese is to fit inside the mushroom caps |
1 rosemary focaccia bread or 1 herb focaccia bread |
1/4 cup pesto sauce, homemade or 1/4 cup store bought pesto sauce |
4 slices tomatoes (thick slices) |
lettuce (to garnish) |
salt & pepper |
Directions:
1. Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
2. Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
3. While the mushrooms are cooking warm the foccacia bread.
4. Cut the foccacia bread in two so you have a large hamburger bun.
5. Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
6. Enjoy.
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